Pioneer Woman Chicken Cordon Bleu Soup is made with butter, onion, all-purpose flour, whole milk, heavy cream, chicken broth, cooked chicken breasts, ham, stone ground mustard, parsley, Swiss cheese, salt, and pepper. This tasty Pioneer Woman Chicken Cordon Bleu Soup recipe creates a delicious, creamy soup that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients Needed
- 1/4 cup Butter
- 1/2 Onion, Diced
- 1/4 cup All-purpose Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 2 Chicken Breasts, Cooked and Cut Into Bite-sized Pieces
- 4 oz Ham, Cubed
- 4 tsp Stone Ground Mustard
- 1/4 cup Chopped Parsley
- 6 oz Swiss Cheese, Shredded
- Salt and Pepper, to taste
- Croutons, for serving (optional)
How To Make Chicken Cordon Bleu Soup
- Cook the Onion: Melt the butter in a medium-sized soup pan over medium-low heat. Add the diced onion and cook for about 10 minutes, until tender. You can cover the pot to speed up the cooking.
- Make the Roux: Sprinkle the flour into the pan and whisk until smooth. Let it cook for 2 minutes, stirring constantly.
- Add Liquids: Gradually pour in half of the milk, cream, and chicken broth, whisking until smooth. Add the remaining liquid and bring the mixture to a boil, stirring often. Boil for 1 minute.
- Add the Chicken and Flavorings: Remove the pan from the heat. Add the cooked chicken, cubed ham, stone ground mustard, parsley, and shredded Swiss cheese. Stir until the cheese is completely melted. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Serve the soup immediately with croutons, toast, or biscuits for extra comfort.
Recipe Tips
- Cook the Onion: Melt the butter in a medium-sized soup pan over medium-low heat. Add the diced onion and cook for about 10 minutes, until tender. You can cover the pot to speed up the cooking.
- Make the Roux: Sprinkle the flour into the pan and whisk until smooth. Let it cook for 2 minutes, stirring constantly.
- Add Liquids: Gradually pour in half of the milk, cream, and chicken broth, whisking until smooth. Add the remaining liquid and bring the mixture to a boil, stirring often. Boil for 1 minute.
- Add the Chicken and Flavorings: Remove the pan from the heat. Add the cooked chicken, cubed ham, stone ground mustard, parsley, and shredded Swiss cheese. Stir until the cheese is completely melted. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Serve the soup immediately with croutons, toast, or biscuits for extra comfort.
- Enjoy your delicious, creamy Chicken Cordon Bleu Soup!
How To Store & Reheat Leftovers
- Refrigerate: Store leftover chicken cordon bleu soup in an airtight container in the fridge for 3-4 days.
- Freeze: Store leftover chicken cordon bleu soup in a freezer-safe container. It will stay good for up to 2-3 months.. To reheat, thaw in the fridge overnight and warm it on the stove.
- Reheating: Reheat leftover chicken cordon bleu soup on the stove for 5-10 minutes or in the microwave for 2-3 minutes, stirring halfway through.
More Pioneer Woman Recipes:
Pioneer Woman Chicken Cordon Bleu Soup
Description
Pioneer Woman Chicken Cordon Bleu Soup is made with butter, onion, all-purpose flour, whole milk, heavy cream, chicken broth, cooked chicken breasts, ham, stone ground mustard, parsley, Swiss cheese, salt, and pepper. This tasty Pioneer Woman Chicken Cordon Bleu Soup recipe creates a delicious, creamy soup that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the Onion: Melt the butter in a medium-sized soup pan over medium-low heat. Add the diced onion and cook for about 10 minutes, until tender. You can cover the pot to speed up the cooking.
- Make the Roux: Sprinkle the flour into the pan and whisk until smooth. Let it cook for 2 minutes, stirring constantly.
- Add Liquids: Gradually pour in half of the milk, cream, and chicken broth, whisking until smooth. Add the remaining liquid and bring the mixture to a boil, stirring often. Boil for 1 minute.
- Add the Chicken and Flavorings: Remove the pan from the heat. Add the cooked chicken, cubed ham, stone ground mustard, parsley, and shredded Swiss cheese. Stir until the cheese is completely melted. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Serve the soup immediately with croutons, toast, or biscuits for extra comfort.
Notes
- Cook the Onion: Melt the butter in a medium-sized soup pan over medium-low heat. Add the diced onion and cook for about 10 minutes, until tender. You can cover the pot to speed up the cooking.
- Make the Roux: Sprinkle the flour into the pan and whisk until smooth. Let it cook for 2 minutes, stirring constantly.
- Add Liquids: Gradually pour in half of the milk, cream, and chicken broth, whisking until smooth. Add the remaining liquid and bring the mixture to a boil, stirring often. Boil for 1 minute.
- Add the Chicken and Flavorings: Remove the pan from the heat. Add the cooked chicken, cubed ham, stone ground mustard, parsley, and shredded Swiss cheese. Stir until the cheese is completely melted. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Serve the soup immediately with croutons, toast, or biscuits for extra comfort.
- Enjoy your delicious, creamy Chicken Cordon Bleu Soup!
Pioneer Woman Chicken Cordon Bleu Soup